Holiday Crown

Pork, as a saying has it, is happy food--rich, tender and usually sweetened with fruit. This impressive-looking roast, developed in The Times Test Kitchen, would be great by itself, or with any of the other holiday recipes in this issue.

APRICOT-GLAZED CROWN ROAST

1 (6- to 7-pound) crown pork roast

4 cloves garlic, sliced thinly

Salt, pepper

1 bunch sage

6 tablespoons apricot preserves

2 tablespoons white wine

Wild and Pecan Rice

Have butcher prepare crown roast. Cover exposed rib tips with foil and place roast on baking sheet. With small, thin, sharp knife make cuts all over outside of roast deep enough to hold garlic slices. Push 1 garlic slice in each cut and push in as deep as garlic will go. Season roast to taste with salt and pepper. Separate sage leaves from stems and sprinkle leaves over outside of roast, making sure there are some between ribs and in center of roast.

Roast at 325 degrees to internal temperature of 150 degrees, about 35 minutes per pound. During cooking, baste every 1/2 hour with pan juices.

Combine apricot preserves and white wine and bring to boil. Remove from heat and brush over roast twice during last half-hour of cooking. Remove from oven. Let stand 15 to 20 minutes before serving. To serve, spoon some of Wild and Pecan Rice into center of crown roast. Makes 12 to 14 servings.

Each serving contains about:

305 calories; 103 mg sodium; 94 mg cholesterol; 13 grams fat; 8 grams carbohydrates; 37 grams protein; 0.18 gram fiber.

Wild and Pecan Rice

10 ounces dried fruit, such as apricots, apples and prunes, diced (about 2 cups)

1/2 cup raisins or currants

1 cup slivered almonds

Balsamic vinegar

2 (7-ounce) boxes pecan rice, cooked according to directions

1 pound wild rice, cooked according to directions

2 bunches green onions, tops only, minced

1 cup olive oil

2 teaspoons salt

1 teaspoon black pepper

Combine dried fruit, raisins and almonds in large mixing bowl and cover with 1/2 cup balsamic vinegar.

Prepare pecan and wild rice according to package directions. When done, combine with soaked fruit and add green onions, another 1/2 cup balsamic vinegar, olive oil and salt and pepper. Combine well and serve. Makes 12 to 14 servings.

Each of 12 servings contains about:

557 calories; 402 mg sodium; trace cholesterol; 25 grams fat; 78 grams carbohydrates; 11 grams protein; 2.01 grams fiber.

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